( 3 7 ) 



duce. This is done by diminishing the num- 

 ber of branches, and by extirpating such as 

 are too feeble or too luxuriant. The pruning 

 of the Olive is subject to the general prin- 

 ciples of the art, modified by the peculiar 

 nature of the tree. A part of its branches 

 should be curtailed every year, and the num- 

 ber of bearing shoots determined , so that 

 it may not be exhausted by its fruit. After 

 twelve or fifteen years, one or two of the 

 principal limbs may be lopped ; and at in- 

 tervals, which must depend upon the condi- 

 tion of each tree , the whole summit may be 

 retrenched. The most favourable season for 

 pruning the Olive is in March. 



Such is, summarily, the husbandry of 

 Provence, which, though susceptible per- 

 haps of improvement, is the most perfect 

 in Europe. 



More than thirty varieties of the Olive 1 are 



1 The most exact and extensive catalogue is found in 

 the New Duhamel. The following are some of the most 

 esteemed varieties : 



i. The Olivier pleureur , Olea craniomorpha , four- 

 teenth variety, is one of the largest and finest trees. Its 

 branches are redundantly numerous, and pendant li&c 



